Roasted lemon is delicious so don't forget to add them to the roasting pans when you add the salmon (or before).
2 half sheet pans
6green onionstrimmed and cut into pieces
1small bunch fresh dill, choppedor dried dill
Preheat your oven to 425°F.
Prepare 2 half sheet pans with parchment paper or non-stick mats.
Trim the asparagus bottoms to remove the firm woody bottoms.
Coat the asparagus and green onions in olive oil and sprinkle about 1/4 teaspoon of salt over them.
Slice the lemon in half, and squeeze one half of lemon over the veggies and spread across each sheet pan, leaving space for the salmon to go on later. Remove any seeds and save the other half for the salmon.
While the veggies are roasting, coat the salmon with olive oil, the remaining salt, chopped dill and some lemon juice.
Place the veggies in the oven for 15 minutes, and then open the oven and add the salmon to the pans along with the lemon.
Bake for another 8 minutes or until the salmon is ready.